****ORDER NOW FOR CHRISTMAS!!!!!!*****

We have never made it easier to order all your meat needs for Christmas. From Free Range Turkeys, Riverlea Free Range Pork, Ducks, Craig's Own Smoked Leg Hams, Stuffed Turkey Rolls and much much more! DOWNLOAD an order form and leave it with us: order_xmas.pdf

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Pork Facts

Pork Cuts and Cooking Tips

The secret: Don't be tempted to Overcook

Pork is at its best when the juices run pink to clear, so don't be tempted to overcook it.For tender cutlets, steaks and smaller cuts, sizzle over medium heat for just 3 – 4 minutes each side and for roasts, cook at 180˚C for 30 - 40 minutes per kilogram.

When the meat is still slightly pink in the middle, you know your pork has been cooked to perfection.

How to get Perfect Crackling!

To get perfect crackling you first need to boil a jug of water and pour the boiling water over your scored pork skin.

Then your pork skin must be completely patted dry with a paper towel. Once dry, your skin should be rubbed with salt and a little pepper.

This process opens up the pores in the skin allowing the skin to dry and bubble when exposed to high heat!.

The next secret to perfect crackling is to make sure your oven is pre-heated to the maximum temperature, lets say 250 degres celcius. You should then place your prepared pork roast in the oven for at least 20-30 minutes before turning your oven down to cook at 180 degres for the remaining duration cooking time!.